A forager's tonic

Having had a poor year trying to grow my own vegetables (oh wetness, oh slugs!) I was getting a mite obsessive about putting by some sort of harvest for the cold months ahead. Having stumbled across a fine recipe for elderberry syrup in my Earth Pathways diary, I was determined that I would have at least one store cupboard triumph this year.

I've had a hard time finding elderberries in my immediate area but managed a good haul from alongside the canal near Bingley when visiting friends. It was a drizzly day and little legs were weary but still the children immersed themselves in the work of gathering, running about excitedly shouting over each fruit-laden bush they discovered. There is satisfaction in both discovering shiny wild treasure and in the anticipation of brewing and bottling something of the season.

So, without further ado - here is Glennie Kindred's recipe for elderberry syrup...

• Strip the berries from the stalks into a good sized pan - a fork made this less of a chore
• Add cinnamon sticks, chopped lemons, a couple of star anise, slices of ginger and some allspice
• Glennie advises being intuitive with amounts...I used about 1 and a half lemons and about an inch and a half of ginger
• Stir it all up and leave overnight.
• The next day heat it up until it gets juicy - I possibly left mine a little too long and I think it just started to reduce

• Strain it all through some fabric - I used a bit of muslin in a sieve but I think almost anything clean would do. This bit looks messy because it is.
• Measure the liquid and return to the pan to heat again gently
• Add the same amount of honey to liquid - I used a fifty percent manuka blend  
• Store in bottles or jars - I asked a herbalist friend about storage times and she suggested that keeping them in the fridge would help preserve the syrup a little longer

The resulting syrup is deep, dark and delicious. As it was so loved by the boys I checked on its toxicity with my friend who said that it was probably advisable to stay within two dessert spoonsful a day. Raw elderberries can be none too good if you eat more than a few so I was glad to be reassured that once cooked they are fine to consume in moderation.

I have been enjoying using the concentrated mixture as warm drink diluted with water. I think it would be good with yoghurt or ice cream and I'm looking forward to trying a splash in something bubbly like cava or prosecco. It's also good slurped straight from the spoon.

I'm told by those that know that elderberry can ease congestion of the body, heart and mind. It's a sultry brew to be sure and I'm trusting in a little hedgerow magic to keep those autumn coughs and sniffles at bay.

Tales from the kitchen

Last week was a busy one in the kitchen . I'm not really sure what inspired the flurry of activity but I was certainly a little driven by a lack of food in cupboards and fridge. The end of the month often means having to be a little more inventive with the staples; hence, for example, many flatbread/pittas were made out of sheer necessity. These lovely bready ovals are made with only flour, water and a little salt. Rolled out thinly and chucked onto our tava for a couple of minutes each side, they were super quick and easy. You don't need a tava though, a frying pan will do and making the dough is no more complicated than mixing up a few handfuls of flour with enough water to make a kneadable dough. We took some out with a pot of houmous for a simple packed lunch and had another batch rolled up with cheese, carrot, celery and mayo.

I've also been making tons of Soulemama's leftover oatmeal muffins of late and with the arrival of our one precious pot of bilberries they were enhanced further by splotchy blue goodness. These muffins have been a real hit with all of us. The kids obviously love them because they're muffins but I love them for being able to transform a load of unappealing leftover porridge into something considerably more appealing. I've made some with blackcurrants from next door's garden, I've made them with chocolate chips and now they've been bilberried. Again, they're nothing more than flour, butter, sugar, eggs, milk and some leftover porridge.





And so, onto possibly the most luxurious but even more simple bilberry syrup; just bilberries and maple syrup heated in a pan for a little while. I thought it would keep for a little bit and enable me to hold onto those precious berries for longer but it was just too delicious. We ate it with a few humble pancakes and dollops of natural yoghurt for breakfast. It was good. Really really good. Needless to say, there's none left.

I'd love to hear any kitchen tales you have to share...